I've read a lot of threads on here and the net about priming for bottling. i've seen everything under the sun being used......corn syrup, sugar (white and brown), cane sugar, fruit concentrate, etc.. anybody feel strongly enough about your specific method that you'd use your procedure and only your procedure and not ever consider another method? i'd love to hear how you prime your cider and why.
also, does anybody have a chart they use for adding priming sugars straight to bottles? a neighbor gave me different size bottles to use and obviously will require different amounts of sugars.